Vegan Tempeh Stir Fry

Ingredients

• 200 g Tempeh, MRSJP
• 150 g Broccoli separated to pieces
• 100 g Snap peas
• 1 pcs Bell pepper
• 1 pcs Carrots, peeled, thinly sliced
• 1 pcs White onion, chopped
• 2 clove Garlic
• 2 tbsp Soy sauce, light
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tbsp Ginger root, finely grated
• 1 tbsp Sesame seeds
• 1 g Salt and freshly ground black pepper to taste

Method

1. Heat sesame oil in a large pan over medium heat. Add tempeh and cook until browned.
2. Add ginger, garlic, and vegetables. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Stir in soy sauce, rice vinegar, and sesame seeds.
4. Season with salt and pepper.